Wash the rice until the water runs clear then cover with water and soak while preparing the rest of the ingredients.
Heat the oil in a large pot over medium-high heat. Once hot add the diced bell pepper, scotch bonnet and red onion. Sauté until the onion is soft and translucent, around 4 minutes.
Add the sprigs of thyme and the creole spice. Cook out the spices for 30 seconds then add the coconut milk, 300ml water, kidney beans and salt. Bring to a boil.
When the broth is boiling, drain the soaking rice and add it to the pot. Cover the pot and continue to boil for 8 minutes.
Turn down the heat to the lowest setting on your cooker and continue to let the rice steam until all the liquid has been absorbed. Use a spoon to check the bottom of the pot.
Once all the liquid has been absorbed turn off the heat. Let the rice continue to steam covered for a further 10 minutes.
Mix in the chopped parsley then fluff up with a fork and serve with your favourite Caribbean meal.